Spiced Apple Crumb Pie

A crumb topping makes a delicious change for this spicy apple pie. The cinnamon, nutmeg and cloves are quite noticeable in this recipe. If you do not really love cinnamon, I would recommend reducing the spices by up to one half.

INGREDIENTS

• 1/2 cup unbleached flour
• 1/3 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 5 tablespoons cold butter, cut into small pieces
• single pie crust for bottom
• 5-7 large, tart, firm apples (I used cortland), peeled, cored and cut into 1/2 inch pieces (about 6 cups)
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• pinch of salt

INSTRUCTIONS

1. To make crumb topping, in small bowl combine flour, brown sugar, cinnamon, nutmeg and salt. Add butter and cut in with pastry knife until mixture is crumbly. Chill until ready to use.
2. Place pie crust in bottom of glass pie plate.  Flute edges for a finished look.
3. To make filling, mix sugar, cornstarch, cinnamon, nutmeg, cloves and salt in small bowl.
4. In larger bowl, toss apples with lemon juice.  Add spice mix and toss to coat apples evenly.
5. Pour into lined pie plate.  Top with crumb topping.  Chill in fridge for 30 minutes.
6. Preheat oven to 375F.
7. Bake pie until crust is golden, 50-60 minutes.
8. Serve at room temperature or rewarm in 350F oven for 10-15 minutes.